Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

1 garlic clove, thinly sliced

2 mild red chillies, deseeded and finely chopped

850ml hot vegetable stock

4 tbsp crème fraîche, plus more to serve

Method

Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.

While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

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Comments, questions and tips

Just made it and it's so lovely! Very easy to make and cheap too. Turned out very smooth and creamy with a spicy kick. Thank you:)

Blakcountrykiwi

24th May, 2017

5.05

What I love about this recipe is thst it's not too sickly sweet like most squash or pumpkin soups. The crème fraîche was omitted until serving so we could choose our own amount. Lovely!

VVB

4th Mar, 2017

5.05

Delicious kick from the chilli in this creamy butternut soup! No need to peel your butternut squash if you've got time to roast at 180C for 45 mins or so either; the skin goes beautifully golden and soft so you can just cut it up and add to your onions, garlic and chilli :)

ayes86

21st Mar, 2017

Thanks for the tip about peeling.. It's such a nightmare :D

joplin1

13th Feb, 2017

5.05

erm so maybe I'm a bit mad but I added 7 cloves of garlic that I roasted with the squash + 2 more that I added to the onion and chilli and I'm kid you not it was beautiful!! The roasted garlic was definitely a good thing to do. Maybe a bit overkill with the amount of garlic? I guess I'll find out tomorrow from others at work...

Lili2

17th Sep, 2017

Tried your roasted garlic addition and I agree it worked very well! Thanks!

kimmyno-cook

13th Dec, 2016

Too creamy with 4tbs of creme fraiche, could probably get away with 2. Also, as some others have suggested, add a load of black pepper and some cumin or smoked paprika to deepen the flavour.

ilikethewayyoumoo

9th Dec, 2016

5.05

Highly recommended this soup, so easy to make and was a real winner at my dinner party. Friends all loved it

bingylala72

30th Nov, 2016

3.8

Lovely soup and easy to make. For more flavour, I added a teaspoon of cumin - stirred into the onion mix a few minutes before adding the squash. Also, I reserved a third of the roasted squash, adding them before serving to keep some texture in the dish.

bevwilson81

6th Nov, 2016

5.05

This soup is really nice, I am so glad I found it. I made if for a dinner party the night before and it was perfect the next day. I added extra garlic and all of the chilliest not just 3/4 and it was lovely. The warming kick from the chillies is just right I wouldn't be able to take it much hotter. I can't wait to do it again soon.

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